Directions
- 1Salt cucumber slices and leave aside to drain.
- 2Peel, chop, and boil potatoes in salted water until tender.
- 3Drain and mash potatoes roughly with a fork.
- 4Add rice vinegar and black pepper to the potatoes.
- 5Let it cool slightly before mixing in carrot, sweetcorn, cucumber slices, boiled egg, spring onion, ham, dijon mustard, and Kewpie mayonnaise.
- 6Mix well to combine.
- 7Adjust the seasoning if needed.
- 8Chill in the fridge for an hour.
- 9Serve with extra spring onion and a crumble of egg yolk.
Ingredients
- 4 russet potatoes
- 1.5 tbsp rice vinegar
- to taste freshly ground black pepper
- 1 cucumber, sliced
- 1 small small carrot, cut into half moons
- 0.5 cup canned corn kernels
- 3 large large egg, boiled, chopped
- 3 spring onion, sliced
- 100 g ham, sliced
- 2 tsp dijon mustard
- 150 g Kewpie mayonnaise
Tips
- Chill for an hour for the best flavour.
- Top with extra spring onion and a crumble of boiled egg yolk to serve.
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